Chicken Wellington ala Bonsay

This recipe is modified from Gordon Ramsay's Beef Wellington, and I found using chicken breast instead of beef fillet is lighter for your diet 


Cooking time: 1 hour
Ingredients:
250gr chicken breast
2-3shaved ham
100gr spinach, chopped roughly
1tsp English mustard
Salt
1sheet pastry, thawed as directed
1 egg yolk, beaten
1 teaspoon poppy seed

Methods:

1. Preheat oven at 220C
2. Cut the chicken breast horizontally into two but  not until through
3. Roll the chicken and shape it  into sausage like, using cling wrap and freeze it for 10-15mins
4. Meanwhile, chop the spinach
5. Prepare the ham onto another cling wrap, top it up with chopped spinach
6. Heat a pan and drizzle with olive oil
7. Coat the chicken with salt and put in pan until the meat just change colour on all side of the chicken (at this stage, you don't have to cook the chicken well done)
8. Take out the chicken fro the pan, and cover with mustard, then put it on top of the spinach
9. Roll the arrangement, and freeze it for 20mins
10. After 20mins, unwrap the chicken, and put it on a pastry sheet, then roll up and make sure you close all edges
11. Wash with egg yolk, pattern the pastry skin with knife, spread the poppy seed and salt
12. Cook in the oven for 35mins

To serve:
Cut the wellington thick, it should not be thin. Serve it with green salad and mashed potato. Eat warm


Serve two

Gordon Ramsay's Beef Wellington vs Bonsay's Chicken Wellington